660 EXPERIMENT STATION RECORD. 



insoluble lime salts. The insoluble residue is then cooked with dilute sodium 

 bicarbonate to precipitate any remaining calcium salts, and the product, which 

 consists of gelatin and some fat, is suitable for use as soup stoclj. 



The inversion and fermentation of sugar in flour, H. Kuhl {Ztschr. 

 Offentl. Chem., 21 {1915), No. 10, pp. 149-152; abs. in Chem. Zentbl., 1915, II, 

 No. 2, p. 88). — Experiments are described concerning the loss often produced in 

 flour and bakery products by fermentation. Bacteria which form invertase, as 

 well as acid formers, were found to be chiefly responsible for the spoiling of 

 bread containing sugar. 



The influence of salts on the amylolytic ferments of bread, J. Effkont 

 (Monit. Sci., 5. ser., 6 (1916), I, No. 889, pp. 5-12). — Digestion experiments in 

 vitro are reported, which indicate, in the author's opinion, that the phosphate 

 content of bread directly influences its digestibility. The bi- and trivalent 

 salts contained in the bread partly neutralizes free hydrochloric acid, and 

 assist the amylolytic ferments to continue their work in the digestion process. 



The sugar beet and derived products (pulp, sirup, sugar) as raw materials 

 for bread making, M. P. Neumann (Ztschr. Vcr. Deut. Ziickcrhidus., No. 711 

 (1915), II, pp. 215-225). — Baking tests are reported In which various products 

 derived from the sugar beet were added to rye flour in bread making. 



Bread made of rye flour and freshly rasped sugar beets was of unsatisfactory 

 quality. With 5 and 10 per cent of beet flour (consisting of protein, 4.1 per 

 cent ; fat, 0.2 per cent ; sugar, 60.4 per cent ; crude fiber, 4.7 per cent ; and 

 nitro-free extract, 22.2 per cent) n very good bread with a sweet taste was 

 obtained. Beet sugar in the form of a sirup (40 per cent sucrose and 40 per 

 cent invert sugar) and beet molasses were also successfully used. Rising and 

 baking were normal, and bread of good properties was obtained. Not more 

 than n per cent of these materials, however, is recommended for general use. 



The digestibility of war bread, Decker (Miinchcn. Med. ^Ychnschr., 62 

 (1915). No. 21, pp. 709, 710; abs. in Zentbl. Physiol. , 30 (1915). No. 9, p. 39G).— 

 The author discusses the digestibility of war bread, and concludes that careful 

 preparation of the bread and thorough mastication are desirable to prevent tlie 

 occurrence of digestive distui*bances. 



Poisonous bread, W. A. Uglow (Ztschr. Hyg. u. Infektionskrank., 78 (1914), 

 No. 2, pp. 801-320; abs. in Hyg. Rundschau, 25 (1915), No. 18, p. 685).— A 

 description is given of bread which was fermented by a yeast of the Fusarium 

 1-oseum type. This bread, which has poisonous properties, is characterized by a 

 depreciated nutritive value and a strongly bitter taste. Its consumption by 

 luniian beings in parts of European Russia has been followed by serious 

 physiological disturbances. 



The economical use of potatoes, Bodinus (Pharm. Ztg., 60 (1915), No. 23, 

 p. ISS; abs. in Chem. Zentbl, 1915, 11, No. 1, pp. 37, 5S).— The loss of material 

 when potatoes are boiled without their skins was found to be at least 2 per 

 cent. Only 1.25 per cent of starch and 10 per cent of nutritive salts were 

 extracted when salt was added to the boiling liquor, while water containing no 

 salt caused a loss of as much as 33 per cent of mineral matter. 



Table sirups other than maple, A. Lemoine (Lab. Inland Nev. Dept. Canada 

 Bui. 320 (1915), pp. 2.?).— This bulletin reports the results of the analysis of 

 200 samples of sirups other tlian maple used for table purposes in Canada. 

 They are classified as follows: Cane sugar sirups. 49; essentially glucose sirups, 

 109 ; mixtures containing a considerable percentage of cane sugar sirup, 27 ; 

 and molasses, 15. 



Sugar extravagance in baking, F. Stietzel (Ztschr. Offentl. Chem., 21 

 (1915), No. 10, pp. 152, 153; abs. in Chem. Zentbl., 1915. 11, No. 2, p. 88).— 

 Baking experiments conducted under conditions customary in bakeries are 



